A North African-inspired royal couscous dish featuring fine couscous grain paired with three types of meat. This preparation uses veal or beef, chicken legs, and merguez sausage slow-cooked with Tunisian-style spices including harissa, ginger, turmeric, and paprika, combined with vegetables and chickpeas, then layered with the couscous and dressed with oil and butter.
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Adapted from a video by Deli Cuisine
RECETTE DU COUSCOUS ROYAL 👑 Recette facile expliquée pas à pas👩🏻🍳
olive oilfor seasoning meats and sausages~3-4 tbspest.
sunflower oilfor couscous preparation75 ml
waterinitial amount; additional may be needed500 ml
butter20 g
harissaoptional; omit if you prefer less spice1 tbsp
salt~1-1.5 tspest.
black pepper~½ tspest.
ginger~1 tspest.
turmeric~1 tspest.
paprika~1½ tspest.
coriander~3-4 tbspest.
parsley~3-4 tbspest.
Steps
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1
Prepare the couscous by mixing 1 kg of fine couscous with 45 ml sunflower oil, coating each grain evenly. Add 250 ml water while stirring and breaking up clumps to distribute moisture throughout. Let rest for 5 minutes to absorb the liquid, continuing to fluff the grains.
2
Score 6 chicken drumsticks and season generously with olive oil, salt, pepper, ginger, turmeric, and paprika. Mix well to coat, cover, and refrigerate to marinate while preparing other components.
3
Heat olive oil in the base of a couscous pot and sauté 1 finely diced onion for 3 minutes until softened. Add 600 g of meat (veal, beef, or lamb) and sear for about 10 minutes, stirring occasionally until browned on the surface.
4
Add roughly chopped or crushed tomatoes (2 tomatoes) along with salt, pepper, ginger, turmeric, paprika, and 1 tbsp harissa (optional if you prefer less heat). Stir well to coat the meat evenly with all the spices.
5
Add 200 g of chickpeas and pour in about 1.5 liters of water (adjust as needed during cooking). Add a bouquet of parsley and coriander herbs, cover, and simmer gently for 45 minutes.
6
Place the marinated chicken drumsticks in a preheated 200°C oven and bake for 45 minutes until fully cooked through.
7
After 45 minutes of simmering, add 1 large carrot (cut into 4 pieces) or 2–3 small carrots to the meat pot. Cover and continue cooking while you proceed with steaming the couscous.
8
Once the couscous has absorbed the liquid, transfer it to the steamer basket of the couscous pot (place a plate underneath to catch drippings). Steam for 15 minutes.
9
Remove the steamed couscous and return it to a mixing bowl. Using a wooden spatula (it's very hot), vigorously fluff and separate all grains. Add 40 ml sunflower oil and mix thoroughly to coat each grain. Pour in 250 ml water while stirring and breaking up clumps. Let rest 5 minutes. Meanwhile, halve 3 potatoes and 3 zucchini.
10
After 5 minutes, season the couscous with salt and mix thoroughly while fluffing the grains. Return it to the steamer basket. Add the halved potatoes and zucchini to the meat pot. Steam the couscous for another 15 minutes.
11
Heat a small amount of olive oil in a pan, add the 6 merguez sausages, and pan-fry for 5 minutes on each side until cooked through. Transfer to a plate.
12
Remove the steamed couscous from the steamer. Take the roasted chicken from the oven (45 minutes total baking time). Remove the meat pot from the heat (the meat has simmered for approximately 2 hours total).
13
Using a wooden spatula, vigorously fluff the hot couscous. Add 20 g of butter and stir continuously until the butter is completely melted and incorporated throughout. Fluff one final time to separate all grains.
14
Transfer all the couscous to a large serving platter. Using a bowl, create a well in the center. Mound the meat in the well and top with chickpeas and crushed tomatoes. Drizzle the meat sauce over the surface of the couscous. Arrange all the vegetables and meats (chicken, sausages, carrots, potatoes, zucchini) decoratively on top. Serve immediately.
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